2 год назад
Моя партнёрка-https://youpartnerwsp.com/join?27040Прочитать!!! Перед тем как сделать этот фокус ,подумайте что может быть с вашими пальцами ,(если сделать этот фокус не обдумав) Всю ответственность вы берёте на себя !!! я играю в -http://adset.biz/24936 Мой вк-https://vk.com/id221965844 Моя группа в вк-https://vk.com/club96578605 спасибо за просмотр , ставь лайк и комментируй
2 год назад
Subscribe to TRAILERS: http://bit.ly/sxaw6h Subscribe to COMING SOON: http://bit.ly/H2vZUn Like us on FACEBOOK: http://goo.gl/dHs73 Follow us on TWITTER: http://bit.ly/1ghOWmt Focus Official Trailer #3 (2015) - Will Smith, Margot Robbie Movie HD A veteran grifter takes a young, attractive woman under his wing, but things get complicated when they become romantically involved. The Movieclips Trailers channel is your destination for the hottest new trailers the second they drop. Whether it's the latest studio release, an indie horror flick, an evocative documentary, or that new RomCom you've been waiting for, the Movieclips team is here day and night to make sure all the best new movie trailers are here for you the moment they're released. In addition to being the #1 Movie Trailers Channel on YouTube, we deliver amazing and engaging original videos each week. Watch our exclusive Ultimate Trailers, Showdowns, Instant Trailer Reviews, Monthly MashUps, Movie News, and so much more to keep you in the know. Here at Movieclips, we love movies as much as you!
1 год назад
Привет всем, мы подготовили фокус с арбузом которым вы сможете удивить своих гостей на празднике. В этом видео мы Вам покажем, как можно разделать арбуз не обычным способом, что удивит ваших гостей. :) Для этого нам понадобится два арбуза. С одного арбуза аккуратно срезаем корочку чтобы получилась шарообразная арбузная мякоть. Второй арбуз разрезаем пополам, вытаскиваем из половинок арбуза мякоть. Вставляем в пустые половинки мякоть с первого арбуза и можно подавать гостям. Попробуйте этот способ и вы точно удивите своих друзей. :) Понравилось видео жми «Мне понравилось»! Подписывайся на наш канал, каждую неделю новое видео → http://bit.ly/1O8is0q Мы в социальных сетях: Facebook → http://on.fb.me/1K94tGU Twitter → http://bit.ly/1K9Kx9Q Google+ → http://bit.ly/1Lcgz5c Спасибо что вы смотрите нас!
4 нед назад
How to prepare Luncheon Meat for Storage/Freezer (no voice) ---------------------------------------------------------------------------------------------- Tulip means a guarantee of taste, innovation and food safety in luncheon meat, chopped pork and canned sausages. Tulip is renowned around the world for its pork products but we also have a broad selection of chicken-based products. Our chicken range fully complies with all requirements involved in producing halal food. Most of our products are sold in metal cans but in our eternal quest for innovative and smarter products, Tulip now also offers a wide selection of products in newly developed plastic cups. These cups offer a number of advantages to our customers. Besides being lighter and easier to handle, it is also much easier to open and it can be closed again. That is why the plastic cup is now the preferred packaging method. A worldwide test has found that consumers consider the plastic cup as superior to the traditional metal can. If you want to know more about Tulip’s broad selection of canned goods feel free to contact our worldwide sales department or your local office. About Us Tulip’s history can be traced back to 1887 and as a company we take pride in combining our traditions and fine craftsmanship with modern large-scale production and a focus on food safety. Tulip has a large innovation department to guarantee that we are aware of and involved in all new trends in food production. Our talented product developers ensure that Tulip always leads the way, whether on the canned markets in Asia and Central America or at home in Denmark where Tulip is one of the largest suppliers of sausages, bacon, soups, sliced meats and many other products. In addition to our retail trade, Tulip is specialist in food service, industry and fast food. In the fast food sector Tulip is a key partner of several successful chains in Denmark and abroad. ---------------------------------------------------------------------------------------------- Spam (stylized SPAM) is a brand of canned precooked meat made by Hormel Foods Corporation. It was first introduced in 1937 and gained popularity worldwide after its use during World War II. By 2003, Spam was sold in 41 countries on six continents and trademarked in over 100 countries (except in Middle East and North Africa). In 2007, the seven billionth can of Spam was sold. According to its label, Spam's basic ingredients are pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, sugar, and sodium nitrite as a preservative. Natural gelatin forms during cooking in its tins on the production line. Many have raised concerns over Spam's nutritional attributes, in large part due to its high content of fat, sodium, and preservatives. By the early 1970s the name "Spam" was often misused to describe any canned meat product containing pork, such as pork luncheon meat. With expansion in communications technology, it became the subject of urban legends about mystery meat and other appearances in pop culture. Most notable was a Monty Python sketch portraying Spam as tasting horrible, ubiquitous and inescapable, characteristics which led to its name being borrowed for unsolicited electronic messages, especially spam email ---------------------------------------------------------------------------------------------- Like and SHARE-IT-AROUND and you will help me a lot Support Gerryko Malaysia: https://www.patreon.com/gerrykomalaysia #GerrykoMalaysia2, #GerrykoMalaysia, #GerrykoMalaysia2FoodNetwork, #GerrykoMalaysiaMediaEventsFood, #spam, #luncheonmeat, #tulip, #tulipfoodcompany, #cannedfood, #food, #pork,
2 нед назад
Fascinating. Strictly exciting. This man goes to seek out himself several excellent opportunities within the film creating the business. This guy was going to get on Ellen with a lifetime provided of sliced ham. This was a photograph designed to confuse the lots, divide offices, and leave America questioning everything. You see, after you investigate this picture of sliced ham, it's like it’s out of focus. But look nearer, and you’ll notice that the recorder within which the ham sits isn't out of focus. And neither is that the picket table. We’ve spent an honest 0.5 Associate in Nursing hour zooming in on this image of ham and analyzing it in excellent detail, and have determined that the picture isn't blurred or out of focus. Instead, the blurred ~illusion~ is caused just by the layering of immoderate thin, semi-translucent slices of ham on prime of every alternative. We know you would possibly not believe America. However, it’s true. MelvinDickpictweet even blessed America with a video to prove the ham’s legitimacy. Feel free to stay intensely watching an image of sliced meat for consecutive few hours to form individual, though. We’ll be doing constant. Trust no ham. https://www.youtube.com/channel/UC9j1JBJcMCMg40sZxcm9QDg
1 год назад
AP Television San Daniele, Friuli-Venezia Giulia, Italy - February 17th, 2011 1. Close of prosciutto ham being sliced 2. Mid of Carlo Dall'Ava slicing ham 3. Close of ham slices 4. Mid of Carlo Dall'Ava slicing ham 5. Zoom out of hams hanging in Dall'Ava's restaurant 6. Wide of Dall' Ava family at dinner table 7. SOUNDBITE: (Italian) Carlo Dall'Ava, founder's son and director of Dok Dall'Ava: "The Prosciutto Learning Centre has been founded to explain to people what prosciutto is, how it is made, how it must be cut and tasted. This demand comes from the Anglo-Saxon countries like England and Sweden where there is a high demand from both workers and customers." 8. Wide of San Daniele 9. Zoom out of "Dok Dall'Ava" poster on front of building 10. Mid worker hanging hams 11. Close of rolling grate 12. Close of frozen ham 13. Zoom in to ham entering machine before being salted 14. Zoom in to rollers massaging ham 15. Zoom out of ham coming out of machine 16. Close of ham being salted 17. SOUNDBITE: (Italian) Marco Pirossi, Apprentice: "After being brought in, prosciutto must be salted the day after. Let's say that it takes about six months to learn how to do this type of job." 18. Wide of salted ham being carried in to frozen cells 19. Close up of worker shaping ham 20. Tilt down worker removing ruined parts of ham with a knife 21. Tilt up worker shaping ham with the knife 22. Pan right Natalino Dall'Ava, founder of the ham-plant Dok Dall'Ava explaining how to make the ham. 23. Wide of workers pushing hanging hams 24. Focus pull out of a machine mixing salt, lard and pepper 25. Wide of worker treating ham 26. Wide of hanging ham inside the plant 27. Mid of worker smelling ham with a very thin swine bone 28. Close of smeller's hands 29. SOUNDBITE: (Italian) Luigi Sorrentini, Dok Dall'Ava prosciutto worker: "I can recognise many kinds of very strong flavours. Sometimes what I smell has something of strawberry or even liquorice. Many strong perfumes actually." 30. Mid of apprentice slicing ham 31. Close of slices of ham on plate 32. Wide of Dall'Ava's restaurant 33. Mid of waitress serving 34. Mid of customer eating ham 35. Wide of customer eating ham 36. Pan left of waitress carrying dishes 37. Mid of customer eating ham with mozzarella cheese 38. SOUNDBITE: (Italian) Massimiliano Bernardi, customer: "We were passing by and we had heard about this restaurant which is very famous, we decided to stop to taste the Prosciutto di San Daniele. And that's what we are doing right now." 39. Pan left from hams to restaurant hall 40. Zoom out to wide of Dall'Ava's restaurant LEAD IN: Prosciutto is one of the great delicacies of Italian cuisine. The thinly sliced, cured and dried ham is a famed speciality of central and northern Italy, especially Parma and San Daniele. Making the ham is a specialised process that can take up to two years. Now aspiring ham-makers can learn the tricks of the trade at the world's first school for prosciutto. STORYLINE: Thin slices of sweet and fragrant prosciutto is Carlo Dall'Ava's reward for the months of tender loving care gone into curing this leg of ham. His family have been making prosciutto here in San Daniele for over half a century. So specialised is the business that cured hams have pride of place in the family restaurant, part of the Dok Dall'Ava production plant. Training a new generation of prosciutto makers is the mission of the training school says Carlo: "The Prosciutto Learning Centre has been founded to explain to people what prosciutto is, how it is made, how it must be cut and tasted. This demand comes from the Anglo-Saxon countries like England and Sweden where there is a high demand from both workers and customers." You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/ef4a9093a2a934a7acd84e8dea9efd32 Find out more about AP Archive: http://www.aparchive.com/HowWeWork
1 нед назад
Official trailer for "Out of focus sliced ham: The Movie" 2017 PREVIOUS VIDEO: https://youtu.be/DU5f8-eWEIU MY SOCIAL MEDIA: http://twitter.com/yesjordanhanna http://instagram.com/yesjordanhanna http://younow.com/yesjordanhanna MUSICAL.LY : yesjordanhanna SNAPCHAT : JordansJourney SEND ME FAN MAIL : P.O. Box 7438 Wesley Chapel, FL 33545